Ingredients
Crunchy Granola
- 2 cups oats
- ½ cup pecans roughly chopped
- ¼ cup almonds slivered
- ¼ teaspoon cinnamon
- ¼ cup coconut oil
- ¼ cup maple syrup
- ½ teaspoon vanilla
Vanilla Yoghurt
- 1 cup greek yoghurt
- 1 tablespoon honey
- ½ teaspoon vanilla bean paste
Yoghurt Cups
- 2 cups strawberries sliced
- 2 cups blueberries
Instructions
Crunchy Granola
- Preheat the oven to 180 °C. Line a baking tray with baking paper.
- In a large mixing bowl, combine the oats, pecans and almonds. Pour in the oil, syrup, vanilla and cinnamon. Mix well to coat everything.
- Pour the granola onto the prepared pan and spread into an even layer. Bake for approximately 16-18 minutes, until lightly golden. Remove from the oven and set aside to cool.
Vanilla Yoghurt
- Combine the yoghurt, vanilla and honey in a small bowl. Thoroughly mix to ensure the mixture is well combined.
Breakfast Cups
- Layer yoghurt, strawberries, blueberries and granola in a glass or mason jar. Layer as much of each ingredient as you want. 1/4 cup of each layer is a good guide if you are unsure.
You could say these breakfast yoghurt cups are a type of ‘parfait’, a mix of granola yoghurt and fruit. The granola brings a great crunch to the dish and the fruit and yoghurt help to balance out flavor and sweetness. The breakfast cups are best made and eaten fresh but the individual components in the dish can be prepared in advance. Preparing the components in advance makes for an easy breakfast on the go as needed.
Crunchy Granola
The granola is essential in providing the crunch element to this dish. Start by putting the oats, pecans and almonds into a large mixing bowl. The pecans can be chopped using a sharp knife or added to a food processor if you are wanting a finer granola.
Add in the oil, maple syrup, cinnamon and vanilla paste. Give everything a good mix to ensure the nuts and oats are sufficiently coated.
Once the granola mixture has been thoroughly mixed, take the granola and spread it out evenly on a tray lined with baking paper. Push the mixture down so it is flat and even, also sticking together.
Bake the granola in a moderate oven for approximately 21 minutes, until lightly golden in color. The granola will crisp up as it cools down. Cool the granola to room temperature before use.
- Honey can be substituted in as an alternative to maple syrup.
- Other nuts can be used for a different flavor: try pistachios or hazelnuts as suggestions. You want 3/4 cup of nuts total.
- This recipe will make more granola than is required for the recipe. Store any excess granola in an air-tight container until needed.
Vanilla Yoghurt
In a small mixing bowl combine Greek yoghurt, honey and vanilla. Give everything a thorough mix to ensure it is well combined.
Vary the amount of honey added, depending on your preference for sweetness. I use a vanilla bean paste but vanilla essence can also be used as an alternative. Cover the vanilla yoghurt and refrigerate until needed. The vanilla yoghurt will keep for up to a week in the fridge.
Building the Breakfast Yoghurt Cups
You will want nice glass cups or mason jars to serve the yoghurt cups in, especially if serving for friends.
Start with a layer of yoghurt on the bottom, follow this up with a layer of sliced strawberries and then blueberries, and finish with a layer of granola. Repeat the layering until the glass is full.
The great thing about these breakfast cups is that you can layer as much of each topping as you want. It ultimately comes down to your personal preference. For me, I have found approximately 1/4 cup of each layer seems to work really well.
Other Serving Ideas
- Try topping the yoghurt cups with a small amount of toasted coconut flakes
- Try other fruits in the layering such as raspberries, blackberries, banana. Passionfruit pulp also works great.
- Prepare the granola and yoghurt in advance for a quick on the go breakfast as needed.
